Vietnamese Sandwiches
Author: Mako Antonishek
  • Pickled Carrot and Daikon:
  • 1 Cup thinly-sliced carrots
  • 1 Cup thinly-sliced daikon
  • 1 Tablespoon coarse salt
  • 2 Tablespoons sugar
  • 1/4 Cup vinegar
  • 2 Tablespoons water
  • Sandwich:
  • French bread halves or rolls
  • Vietnamese-style liver pate (pate ground pork meatloaf); see * Note
  • red jalapeno pepper; thinly sliced
  • sliced cucumber wedges
  • pickled vegetables, to taste
  • cilantro sprigs
  1. * Note: Vietnamese-style liver pate (pate gan) and pork meatloaf, both found at Asian markets and delis.
  2. Prepare Pickled Carrot and Daikon: Combine carrots, daikon, salt, sugar, vinegar and water in small bowl. Cover and chill 2 hours.
  3. Lightly toast French bread halves or rolls until crisp. To make sandwiches, top bread halves with 2 to 3 slices meatloaf or spread with pate. Arrange on top of meat thinly sliced strips of red jalapeno, sliced cucumber wedges and pickled vegetables to taste. Top each with a few sprigs cilantro and other bread half.
Per serving: 105 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 29g Carbohydrate; 0mg Cholesterol; 5642mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates

NOTES : Recipe from Mako Antonishek of Le Colonial in West Hollywood, CA.
Recipe by Recipes at